Crumpets

These may look suspiciously like pancakes, but do not be deceived. They are more like English Muffins and are absolutely delightful! We enjoy them hot off the griddle with butter, or split open and toasted with butter and jelly. While my oven has been broken, these have become our “bread.”  My kids have enjoyed taking this in their lunches as sandwiches; and, my oldest has even requested that I make these instead of our regular sandwich bread from now on. These freeze well, so don’t be afraid to make a full sized batch.

Crumpets

2 Tbsp. plus ¾ tsp. yeast
¾ cup warm water (100-110˚)
1 Tbsp. sugar (white or raw)
1 cup warm milk
3 eggs
2 cups white whole wheat flour
1 cup all purpose flour
1 ½ tsp. salt
Butter

Mix the yeast, warm water and sugar in a large bowl.  Let the yeast rest for 10 minutes. Stir in warm milk, flour, eggs and salt until no longer lumpy.  Cover with a towel and let rise for 45 minutes.  Heat a skillet/griddle to medium high heat and butter generously.  Scoop out 3 Tablespoons of batter onto skillet for each crumpet. Cook on one side until they appear mostly dry on top.  Then, flip them and cook for another 2-3 minutes, or until browned. Serve immediately. Yield: 18 Crumpets.

This recipe was adapted from this one found on allrecipes.com